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Am I Healing?

Glutenfreefamily

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Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

I have been glutened twice by accident. Both times I had some obvious symptoms mainly horrible brain fog and feeling stupid for a few hours but not near as bad as before where I had to run to the bathroom for hours on end. I have always read that your symptoms get worse when you are gluten free after a while. My household is gluten free completely and my whole family is gluten free. The only thing if I am getting glutened slightly and not realizing it would be lays potato chips ( regular bag not stax) and Im not as sensitive to it as I should be.

I have not been tested yet but my symptoms are obvious. Im trying to heal and avoid any other foods that might trigger intolerances and I stick to whole foods most of the time, its rare I eat a chip here and there.

Did anyone else's symptoms become less to being glutened after going gluten free? I feel like I should be thankful that during accidental glutening that I am not as bad but Im concerned Im not healing.

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Ursa Major Collaborator
Ursa Major
Posted

My reactions to gluten are still pretty bad, but they are not nearly as bad as before I went gluten-free. So, it can go both ways.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Thank you :) It puts my mind at ease.

JNBunnie1 Community Regular
JNBunnie1
Posted

Hi! I've actually found that my symptoms are milder in the past year when I get glutened than before, I've been gluten-free for about three years. It's apparently unusual to have milder symptoms after you've been gluten-free for a while, but not unheard of. Also, how long have you been gluten-free? If it's only been a month or two then you won't be sure yet how you'll react a year from now, or five years.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author
Hi! I've actually found that my symptoms are milder in the past year when I get glutened than before, I've been gluten-free for about three years. It's apparently unusual to have milder symptoms after you've been gluten-free for a while, but not unheard of. Also, how long have you been gluten-free? If it's only been a month or two then you won't be sure yet how you'll react a year from now, or five years.

Thanks :) Its been about fifteen months since I went gluten free.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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